Thursday, February 09, 2012


Hass avocados were on sale for under $0.80 each.

What could be better than Hass Guacamole!

(Mary just took some of the finished guac out of the container "so that the lid would fit on."  Hmm, ...)
We ripened 7 avocados on the counter. Learning how to tell when they are ripe takes some experience. They should not be hard, but give to the touch when you push your finger gently into the skin. The skin should not pop back up. If it does, your avocado is probably over ripe.

Quarter, peel, pit the avocados.
Get your ingredients ready. I used:

2 limes
2 tsp Cumin
2 tsp paprika
1 Tbsp chopped garlic
2 Tbsp hot sauce
2 tsp dried chopped smoked onions
1 tsp sea salt (not iodized-iodized salt will ruin the flavor)

I liquefied the limes with the garlic in the blender, poured it on top of the avocados, and dropped the rest of the dry ingredients on the mix.

Chop up the avocados with a knife, then smash the ingredients together with a masher of some sorts. Mash systematically: choose some chunks, squish; choose the next few, squish; etc.
We like ours a bit chunky. Scoop it all into a storage container and refrigerate for at least a day to let the dried onions moisten up and add their flavor to the mix.

7 Hass avocados yielded a little over a pound and a half of guacamole. Though, some disappeared before it was packaged---thanks to Mary.

Monday, February 06, 2012

Some more shots of last week's hoar frost.

Mary posted some photos of the frost at her blog.

Alyssa did some on hers.

Here are a few photos I took of the hoar frost last week.

St. Petri Lutheran Church, Grygla, MN, Feb. 5, 2012.

Hummus (not Humus)

Little details in spelling can be impo[r]tant.

Humus = "mature compost, or natural compost extracted from a forest or other spontaneous source for use to amend soil." That is, what's left after your table scraps have decomposed in the compost pile.

Hummus is different: "a Levantine Arab food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic."

We make our own hummus and enjoy it. It's fairly simple to make.

 We start with about a pint of washed dried Chickpeas in a quart jar. A bit less is better because of how much they swell.
Cover the chickpeas with double the volume in water, do not cover. If you do the jar will explode.
In a little less than a day they will have swelled up. It might take a bit of work to get them out. Even without a lid they can still burst the jar. Doing this in a plastic bucket works well too.
We wash and rinse again at this stage.
Put them in a sauce pan, cover with water, bring to a boil and simmer until they soften. Let cool.

After everything is cool, get the blender out.

1 lime or 1 lemon.
2 tsp Cumin
2 tsp black peppercorns
1 tsp onion powder
2 tsp chopped garlic
1 tsp sea salt
1 tsp paprika

Liquify the lime/lemon add the rest of these ingredients. Dribble in a bit of water if needed.

Add the chickpeas with the liquid they were cooked in. Supplement enough water to get the bottom half of the mixture liquifying.

After a bit, pour the whole lot out into a large mixing bowl, stir, and return to blender in small enough lots (a little over a cup) to allow the blender to liquify the chickpeas thoroughly.

Do all the lots, stir them together in the mixing bowl and add:

1 cup Tahini
3 Tbsp Sesame oil

Mix the Tahini and sesame oil together with the chickpea liquid. The mix will stiffen a bit with the addition of the Tahini. Whipping it with a mixer will make it stiffen a bit more.